Harissa
Yield: 1 3/4 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 19
- Calories from fat: 95%
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.2g
- Protein: 0.1g
- Carbohydrate: 4.3g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 67mg
- Calcium: 2mg
Ingredients
- 1/4 pound dried New Mexican chile peppers (about 15)
- 1/2 cup water
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 7 garlic cloves
Preparation
- 1. Remove stems and seeds from chiles. Place chiles in a bowl, and cover with boiling water. Cover and let stand for 30 minutes or until tender. Drain chiles, pressing to remove excess water. Place chiles and remaining ingredients in a blender; process until smooth, scraping sides of container occasionally. Store in an airtight container in the refrigerator for up to 2 weeks.
Harissa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Jewish
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Blender
- OCCASION: Hanukkah
- PUBLICATION: Cooking Light
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